Healthy Peanut Butter Cups
Homemade Healthy Peanut Butter Cups made with just 4 Simple Ingredients! This recipe is refined sugar-free, vegan, and can easily be made paleo too. load up on these heavenly peanut butter chocolate cups so you are ready for this week’s snack attacks!
Recently, I have been obsessed with anything peanut butter and chocolate. I know, shocker.
Before you shake your heads NO. Hear me out.
The other day one of you guys messaged me on Instagram and asked me if I had a peanut butter cup recipe because the store-bought “healthy” ones and not exactly budget-friendly.
What? How did I not have a peanut butter cup recipe? It’s like one of my favorite dessert/snacks. Peanut butter and chocolate? Yes, please.
Not only are peanut butter and chocolate the best duo, but they are actually very easy to make low in sugar but still get your sweet tooth satisfied.
So, here we are! I am going to get you hooked with this homemade healthy peanut butter cup recipe.
By the way, I was SO excited to get a recipe request. Love you guys! Keep ’em coming!
What makes this Peanut butter Cup Recipe Healthy?
First of all, cacao powder is rich in antioxidants and is known to boost energy and mood. Hence, the reason why chocolate makes you happy.
You are welcome. Just one more reason to eat chocolate, the dark kind.
Second, peanut butter contains healthy fats and protein.
Tip to purchase the “good” peanut butter:
There should only be one ingredient. Peanuts. Preferably, organic peanuts.
You don’t need palm oil, sugar, or any other ingredients to make peanut butter taste delicious.
Thirdly, this homemade version doesn’t have any refined sugar!
Easy Homemade Peanut Butter Cups
This peanut butter cup is so easy to make. And it tastes so much better than Resse’s Peanut butter Cups.
You only need 4 simple ingredients:
- Cacao Powder
- Coconut Oil
- Maple Syrup
- Peanut Butter
And to elevate the taste a sprinkle of
- Sea Salt (Optional)
Watch How to Make these Easy Peanut Butter Cups
Also! You guys! I made my VERY FIRST VIDEO. I know, I know, it’s not very professional yet. I am still learning. But I still hope you love it!
Variations to Peanut butter Cups
Paleo Almond Butter Cups
This is another healthy twist of this peanut butter cup recipe.
Swap the peanut butter for some almond butter, or cashew butter, or any of your favorite nut butter.
Sugar-Free Peanut Butter Cups
One of my favorite sugar-free dessert snacks in the afternoon is 100% dark chocolate dipped in peanut butter.
It kicks my sweet tooth just like that.
Mind Blown.
Even better? Make it into sugar-free dark chocolate peanut butter cups.
If you are on a sugar-free detox or diet, give this a try. I promise that you won’t be disappointed.
How to store Homemade Peanut Butter Cups
These homemade peanut butter cups are best stored in the freezer or fridge. Since there is no cocoa butter or any other filler ingredients, they melt fairly easily.
Side story: one of the peanut butter cups melted on my thumb when I was holding it for photos. Licked it clean. Move on. So, yes they can get melty in a slightly warm room (hand) temperature.
Last but not least, scroll down to check out the full recipe and direction of this super easy homemade peanut butter cup recipe. They are creamy, sweet, salty, and just irresistible. It will definitely become your favorite snack recipe.
OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You May Also Like These Recipes:
1. No-Bake Peanut Butter Chocolate Bars
2. No-Bake Peanut Butter Chocolate Balls
3. No-Bake Double Chocolate Cookies
Get the recipe:Healthy Peanut Butter Cups
Ingredients
- 3/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 cup peanut butter
- 1/3 cup cacao powder
- 1 tsp sea salt
Instructions
- In a mixing bowl, whisk together coconut oil, cacao powder, and maple syrup.
- Line a muffin pan with non-sticking paper cups. Pour a small amount (I used 1 scoop of a 1.6-inch cookie dough scooper) into the paper cups. Freeze for 20 minutes.
- Then add a small scoop (about 1/2 tbsp) peanut butter on top of the chocolate layer. Then spread the rest of the chocolate mixture on top of the peanut butter to submerge the peanut butter layer.
- Sprinkle a little sea salt on top. Freeze an hour or until solid.
- ENJOY!
Notes
- In terms of the amount of peanut butter, use more or less depending on your preference. I used roughly 1 cup but just scooped it straight out of the jar. Oops.
- It’s okay if the peanut butter sinks into the chocolate mixture.
- These homemade peanut butter cups melt fairly easily. Store in the freezer or fridge for best results.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
These are a favorite in our house! Do you know how long these can be stored in the freezer? I’m hoping to stock up for my upcoming maternity leave. Thank you! 🙂
CONGRATSSSSS!!! They can be stored in the freezer in an airtight container for at least 2 months (i stretch to 3 a couple times). I made so much no bake snacks, baked goodies in the freezer when I had Oliver. Def came in handy postpartum.
I made this recipe and LOVED it. The only problem I faced was that the bottoms were never fully solid when I took them out of the reusable silicone cupcake holders I used. Either the syrup or coconut oil was still wet on the bottom and peanut butter showed through the bottom. Any recommendations for avoiding this next time?
Hi Sara,
You could freeze the chocolate when you first pour it onto the bottom (so they solidify) before you add peanut butter and more chocolate. Thank you for the feedback. I just updated the recipe too 🙂
Shuang
Hi Shuang,
Thanks for this recipe!
However I’d like to ask for your help with a trouble I often have when mixing cocoa powder with coconut oil and that happened again today when making these PB cups.
The oil and cocoa rapidly start separating, the mixture becomes thicker and no matter how vigorously I mix or try to make it smooth again (I put a little bit of water, because I heard that it could help, but to no avail), it becomes more and more grainy. The result is that now when I checked the cups I put in the freezer, you can clearly see that the coconut oil and the cocoa are separated, because there are many white areas (frozen coconut oil). I’d highly appreciate if you could help me, because this has happened so many times and I’d love to be able to make a smooth chocolate shell for my PB cups!😵
Cheers,
Helena
Hi Helena, sorry for the late reply! Maybe you have already figured out a solution to this problem, I would really hope so. If not, my only suggestion is to let the melted coconut oil cool down to room temperature before you add in the cocoa powder. I always find it easier to mix ingredients together when they have the same temperature. I hope this helps!
-Emmelie
This recipe calls for entirely too much coconut oil and not nearly enough maple syrup. I’ve made this twice thinking I must’ve goofed the first time. But each batch melted into a disgusting, oily mess. Tasting one of the cups before it melted was like putting an unsweetened chocolate oil bomb in my mouth. Yuck.
So amazing! My kids are loving these. We used the last of it and can’t get our hands on maple syrup — any suggestions for substitutes?
Hi J,
You can use honey in order to replace the maple syrup.
Best,
Shuang
Love this recipe, thanks so much for sharing 🙂 Can I ask what the serving size is? I managed to make about 9 from this recipe but perhaps I should be able to stretch it further – thanks again so much!
Hi hi,
So glad you love them. I made 9 with the amount listed here too. But they are pretty thick. You could def do 9 or with a couple extra.
Shuang